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f^ome
JWaptrr
Wilmu
or
bruised
sassafras
bark,
one-quarter
pound
powdered
or
bruised
wintergreen
bark,
one-
quarter
pound
bruised
sarsaparilla
root,
one-
half
pint
yeast,
water
enough
to
fill
the
small
barrel.
Ferment
for
twelve
hours
and
bottle.
ROSE
WINE
Take
a
well-glazed
earthen
vessel
and
put
into
it
three
gallons
of
rose-water
drawn
with
a
cold
still.
Put
into
that a
sufficient
quantity
of
rose-leaves,
cover
it
close
and
set
it
for
an
hour
in
a
kettle
or
copper
of
hot
water,
to
take
out
the
whole
strength
and
tincture
of
the
roses;
and
when
cold
press
the
rose-leaves
hard
into
the
liquor,
and
steep
fresh
ones
in
it,
repeating
it
till
the
liquor
has
got
the
full
strength
of
the
roses.
To
every
gallon
of
the
liquor
put
three
pounds
of
loaf
sugar,
and
stir
it
well,
that
it
may
melt
and
disperse
in
every
part.
Then
put
in
a
cask
or
convenient
vessel
to
ferment,
and
put
in
a
piece
of
bread
toast
hard
and
covered
with
yeast.
Let
it
stand
for
thirty
days,
when
it
will
be
ripe
and
have
a
fine
flavor,
having
the
whole
scent
and
strength
of
the
roses
in
it,
and
it
may
be
greatly
improved
by
adding
wine
and
spices
to
it.
By
this
method
of
infusion,
wine
of
carnations,
clove
gilliflowers,
violets,
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